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St Clements Syllabub

Total Time

3hrs20mins

Prep 20 mins

Cook 3 hrs

Posted in honour of Kooka's World Tour, and the well-known English nursery rhyme, "Oranges and lemons, say the bells of St Clements"
If you don't have vanilla sugar use superfine sugar and add 1/2 tsp vanilla extract to the juice. Adapted from a recipe by Sophie Grigson. Please note: cooking time includes 3 hours of chilling.

Directions

Zest half of an orange and half of the lemon. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again. Set aside.

Juice the oranges and the lemon, then place the juices in a small pan. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons. Place in a large bowl and leave to cool.

When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using). Whisk the mixture until it softly holds its shape.

Divide mixture between four suitably-sized glass dessert bowls or glasses. Decorate with the orange and lemon zest, and chill in the fridge.

Note, syllabub must be consumed within 3 hours of preparing.

One, two,three, sing! "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!".